• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Appetizers

    Garlic Roasted Shrimp with Jalapeño Cocktail Sauce Recipe

    Published: Nov 8, 2009 · Modified: Mar 29, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 42 Comments

    10Shares
    Jump to Recipe

    Garlic Roasted Shrimp with Jalapeño Cocktail Sauce Recipe

    The first memory I have of eating shrimp cocktail was in a restaurant on the Oregon coast. I must have been 5- or 6- years old and my parents and I had driven from Vancouver to enjoy a vacation amidst the crashing waves, barking sea lions, and tufted puffins. As a little girl, the words "shrimp cocktail" inspired great anticipation and excitement. A heaping pile of shrimp, accompanied by a sauce that combined two of my favorite condiments - ketchup and horseradish! To top things off, the waitress at the restaurant took a shine to my 5-year-old self and the stuffed bunny I was clutching on my lap. She became "my favorite waitress in the whole wide world" when she brought a bowl of carrot sticks for my furry friend.

    Despite my fondness for this classic seaside dish and, I had never made it at home. If the whether is not warm enough for Grilled Shrimp with a Kick or you don't have time to assemble Shrimp Scallion Dumplings, this is the perfect alternative. This recipe came, unabashedly plagiarized, from Fine Cooking Magazine. When I stuck my pinky into the sauce for a taste, I wondered why I had ever bothered to buy bottled cocktail sauce. Roasting with olive oil and garlic produced shrimp that were flavorful and succulent. My Oregon memories were successfully recreated. Now where is that stuffed bunny?

    Please note that the photos do not reflect the amounts given in the recipe because I was making a smaller portion for my family to sample.

    The recipe:

    The cocktail sauce:

    In a medium bowl, combine ½ cup ketchup, ½ cup chili sauce,

    2 tablespoons grated red onion (using the large holes of a box grater), ½ teaspoon finely chopped jalapeño pepper, 3 tablespoons prepared horseradish, 2 teaspoons fresh lemon juice, and ⅛ teaspoons kosher salt. Stir well.

    Cover and refrigerate until ready to use.

    The shrimp:

    Preheat the oven to 450 degrees F. In a large bowl, combine 1 ½ pounds jumbo shrimp (peeled and deveined, tails left intact) with 2 finely chopped cloves of garlic, 2 tablespoons extra-virgin olive oil, ½ teaspoons kosher salt, and ½ teaspoons freshly ground black pepper.

    Spread the shrimp, in a single layer, on a large baking sheet.

    Roast the shrimp for 3 minutes, turn the shrimp with tongs, and roast for a additional 2-3 minutes, until the shrimp are opaque and just cooked through.Place the shrimp in a dish, partially cover, and chill for about 1 hour. Serve with the cocktail sauce.

    Garlic Roasted Shrimp with Jalapeño Cocktail Sauce Recipe

    Shrimp cocktail gets a facelift with garlic roasted shrimp and a homemade jalapeno cocktail sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizers
    Cuisine: American
    Keyword: Cocktail Shrimp, Seafood Recipes
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Chilling Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 25 to 30 Servings
    Calories: 50kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Cocktail Sauce:

    • ½ cup ketchup
    • ½ cup chili sauce
    • 2 tablespoons grated red onion using the large holes of a box grater
    • ½ teaspoon finely chopped jalapeño pepper
    • 3 tablespoons prepared horseradish
    • 2 teaspoons fresh lemon juice
    • ⅛ teaspoon kosher salt

    The Shrimp:

    • 1 ½ pounds jumbo shrimp peeled & deveined, shells left intact
    • 2 cloves garlic finely chopped
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoons kosher salt
    • ¼ teaspoons freshly ground black pepper
    Prevent your screen from going dark

    Instructions

    The Cocktail Sauce:

    • In a medium bowl, combine all of the cocktail sauce ingredients and stir well. Cover and refrigerate until ready to use.

    The Shrimp:

    • Preheat the oven to 450 degrees F. In a large bowl, combine shrimp with garlic, olive oil, salt, and pepper.
    • Spread the shrimp, in a single layer, on a large baking sheet. Roast the shrimp for 3 minutes, turn the shrimp with tongs, and roast for a additional 2-3 minutes, until the shrimp are opaque and just cooked through.
    • Place the shrimp in a dish, partially cover, and chill for about 1 hour. Serve with the cocktail sauce.

    Nutrition

    Calories: 50kcal | Carbohydrates: 3g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 394mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 3.1mg | Calcium: 43mg | Iron: 0.6mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    10Shares
    « Italian Wedding Soup (with Turkey & Sausage Meatballs & Spinach) Recipe
    Apple & Cheddar Cheese Turnovers »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Cookin' Canuck

        December 28, 2010 at 8:24 pm

        10Brandons, I just used regular Heinz chile sauce for this recipe, though I love Sriracha for other things (though maybe not 1/2 cup at a time). I hope you enjoy this!

        Reply
      2. 10Brandons

        December 28, 2010 at 8:04 pm

        I'm not sure if you will get this comment since this recipe is over a year old but I was wondering about the "chile sauce" ingredient. Do you use a regular chile sauce like Heinz or something spicier such as Sriracha? Or something in between? Thanks!

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck